Hummus (and particularly this smoked paprika hummus) is a nutrition-packed easy summer recipe. It full of protein, fiber, and healthy unsaturated fats. As another no-cook recipe, it’s a great for option for those hot summer days.
While you could easily pick up some hummus at your grocery store, it’ll cost you about 4 times as much. Plus, when you make it at home, you customize the flavor. I love smoked paprika (it’s one of my top five spices) which is why I use it here, but you could easily swap it out for your favorite spice. You can even leave it out completely and have some very delicious hummus!
Here I’m using some chickpeas stocked away in my freezer. It’s one of my simple freezer essentials that I cook from dried beans. The frozen beans are stored in two cup portions and defrost in cool water quite quickly. Canned beans will absolutely work too, so don’t let a lack of freezer beans hold you back!
Now, before you go counting the ingredients in this recipe and thinking that I’ve lost it, remember that for 5 Ingredient Friday water, oil, salt & pepper down’t count 🙂
Smoked Paprika Hummus
This recipe is courtesy of The Complete Mediterranean Cookbook from America's Test Kitchen.
You'll need one piece of heavy equipment, a food processor, along with a couple of small bowls, a spatula, measuring spoons, and a knife to cut the garlic.
- 1/4 cup water
- 3 tablespoons lemon juice
- 6 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 2 cups cooked chickpeas or 1 can (15 ounces) chickpeas, drained and rinsed
- 1 clove garlic
- 1/2 teaspoon Kosher salt
- 1 teaspoon smoked paprika
Combine water and lemon juice in a small bowl
In a separate bowl, whisk tahini and oil together until well blended
Process chickpeas, garlic, salt, smoked paprika in a food processor until almost fully ground (about 15 seconds)
Scrape down sides of processor. With machine running, add lemon juice and water in a steady stream. Scrape sides again and continue to process for 1 minute.
With machine running, add tahini and oil mixture in a steady stream and process another 15 seconds until smooth and creamy. Scrape down sides as needed.
- Ideally this is made ahead with 30 minutes for flavors to meld. Garnish with smoked paprika and olive oil.
- Refrigerate for up to 5 days.
- You may want to loosen hummus with about a tablespoon of water before serving.
I made this smoked paprika hummus a few days ago for lunch. Along with a little Trader Joe’s frozen naan heated in the oven and some raw veggies it was the perfect hot weather meal.
Welcome to 5 Ingredient Friday! Here you'll find a recipe with 5 ingredients or less (shhh... water, oil, salt, pepper don't count). Recipes don't need a lot of ingredients to be yummy. Fewer ingredients means simpler prep. It also means you'll have them memorized in no time. 5 Ingredient recipes are the backbone of my everyday cooking. I hope you find a place for this recipe in your kitchen.